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Monday, March 31, 2008

I had SO much fun with this month's Daring Baker's Challenge! This month's challenge was hosted by Morven at Food Art and Random Thoughts, and you can find the recipe HERE . The recipe is from Dorie Greenspan's Baking from My Home to Yours.

I was thrilled when I found out this month's challenge was a cake. That's without a doubt one of my favorite things to make. It is a wonderful cake with raspberry preserves and whipped cream between each yummy layer....plus a fresh lemony taste! To top it all off, it includes a divine buttercream icing (made from scratch, of course!).

I got creative with it by dying the shredded coconut green and placing candy eggs on the top. I ended up with an Easter Egg Hunt cake, which I took to our Easter celebration. The thing that made my cake extra special was the golden, candy egg hidden inside the cake. We gave a prize to the person that got the piece with the golden egg...fun, huh?? It was such a big hit, that I think it will become an Easter tradition.

Here are some pics!

Ingredients!

I used "Bonne Maman" fresh raspberry preserves...they were so good!

Here's the golden egg...hidden inside!

Look at those layers!

Close-up of one of the candy eggs...they looked really pretty on the cake.

I added a flag to the top to announce the "egg hunt."

I made two cakes!

A slice of yummy-ness!

This is also my entry for the Easter Cake Bake...check out the blog event HERE!

Monday, March 24, 2008

***This was another one of those nights where I had to take stock of what was in the pantry and get creative. This dish turned out to be a new favorite! The flavors all blended wonderfully. I simply whipped up some homemade honey mustard sauce and sprinkled the chicken with sliced almonds.***

Ingredients:

4 Chicken breasts

2-3 tbsp. E.V.O.O.

Salt & freshly ground black pepper

4 tbsp. honey

4 tbsp. dijon mustard

Sliced almonds (I used Italian Parmesan flavored almonds)

Directions:

Preheat oven to 375 degrees.

Place chicken in an ovenproof dish. Drizzle with E.V.O.O. and season with salt & pepper. Bake for 35 - 45 minutes, or until juices run clear and chicken is cooked through.

Meanwhile, mix together honey, dijon mustard, and a dash more of salt & pepper.

***This has to be one of the simplest side dishes ever. All I did was cook a batch of white, long-grain rice. Once it was ready, I added a few tablespoons of Amore brand Sun-Dried Tomato paste and stirred it together. I seasoned it with salt & pepper and then topped it off with dried basil...simple as that! It's such a great way to jazz up plain ol' white rice. My mom makes it by adding stewed tomatoes to white rice...another variation that's also very good.***

***Wow...it's been over a week since my last post...I apologize! It seems like I've been making several of my tried and true recipes for dinner this past week. I made the Lemon Butter Grouper, Oven Roasted Chicken & Pasta, among a few others. I even made a second batch of the fresh French Baguettes....YUM. I'm also extremely excited about this month's Daring Bakers Challenge. I cannot post anything about it until March 30th, so I guess I'll have to keep quiet until then. I will only say that it was a huge hit on Easter...I can't wait to share it!***

***But, now on to the recipe at-hand....

There's a recipe on the side of the Bisquick box that I've used before called "Oven Baked Chicken." I remembered it being really good, and the other night I was looking for something quick and easy to do with tilapia. I saw this recipe and thought, "Why not?!" I jazzed it up a little bit by adding lemon juice, since I was working with fish. The end result was quite scrumptious! Brad enjoyed it too. You can't beat it for a super simple dinner.***

Ingredients:

4 tilapia fillets

1 Tbsp. butter or margarine

2/3 cup Original Bisquick mix

1 1/2 tsp. paprika

1 tsp. garlic salt

1 tsp. Italian seasoning

1/4 tsp. pepper

2 lemons

Directions:

Heat oven to 425 degrees. Melt butter in an ovenproof baking dish in the oven.

Thursday, March 13, 2008

***It's amazing how relaxing cooking can be. After a long day at work, I really look forward to getting into the kitchen and creating something new, and this recipe fit the bill tonight....it definitely qualifies as comfort food, in my opinion. It's simply cheesy goodness, if you ask me....LOL. I served it with the Parmesan Mashed Potatoes listed below and some butter & parsley drop biscuits.***

1. Adjust oven rack to upper-middle position and heat broiler. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tbsp. butter in large nonstick skillet over medium-high heat. Cook chicken until golden, about 3 minutes per side. Transfer to plate.

2. Add remaining butter and onion to empty skillet and cook until onion is beginning to brown, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in broth, cream, and sherry and simmer until thickened, about 3 minutes. Return chicken to skillet, reduce heat to low, and simmer, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to broiler-safe baking dish.

3. Meanwhile, microwave broccoli on high power, covered, in large bowl until bright green and slightly softened, 2 to 4 minutes (a little longer if using frozen broccoli). Add broccoli and 1 cup cheese to skillet, stirring to combine. Season with salt and pepper and pour broccoli mixture over chicken. Sprinkle remaining cheese over top and broil until browned and bubbly, 2 to 4 minutes. Serve.

***I got this great recipe from a fellow nestie. I had never thought to add parmesan to mashed potatoes, and let me just say that this recipe was fantastic! Thanks for sharing, Annie!***

Ingredients:

3 large baking potatoes

1/4 c. (or so) mayo

1/2 c. (or so) milk

2 tbsp. butter or margarine

Garlic Salt to taste

Parsley to taste

Grated parmesan to taste

Course Ground pepper to taste

Directions:

Scrub and peel potatoes. In a large pot, fill halfway with water and heat on med/high.

Roughly chop potatoes into 2" or so cubes, put into water with a handful of salt. Boil until they are tender when pierced with a fork. Strain and return to pot. Mash to desired consistency.

Add butter, milk, mayo, parmesan, garlic salt, parsley, and ground pepper a little at a time until flavored to taste and has reached the desired consistency. The texture should be light, fluffy, and creamy, and the potatoes should hold their shape. Be careful when adding the milk, because it can dilute the potatoes and make them runny.

***I came across this recipe in a recent issue of Cooks Illustrated. It sounded wonderful, and it was an excuse to use my new Dutch oven! ;) Let me just say that this chicken was tender enough to cut with a butter knife! It was also very moist. However, if you're looking for a beautifully crisp and brown bird when you pull it out of the oven, this one isn't for you. It makes a much prettier presentation carved and on a platter. Don't judge a book by its cover though! It was delicious!***

Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 mins. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 mins.

Transfer chicken to carving board, tent with foil, and rest 20 mins.

Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 c. juices). Allow liquid to settle 5 mins, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste.

***Hola! This is probably the first vegetarian dish that I've ever really made, and these weren't Brad's favorite for that very reason. He said that they would have been much better if they had chicken or beef in them...oh well. There's always next time! On the other hand, I thought they were really good. I added salsa and sour cream to jazz them up a bit. Even though they don't have any meat in them, they really do fill you up!***

Directions:1. Preheat the oven to 375°. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.

2. Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.

3. Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortillas.

4. Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.

Sunday, March 9, 2008

***If you had asked me what saffron threads were about 2 weeks ago, I would have said, "I have no idea!" I saw Giada make this dish last week, and I was curious to find out exactly what they were. I had no idea that they were so rare or expensive until I tried to find them for this dish. I had to go to several different grocery stores, and I finally found some at The Fresh Market. I lucked out and bought the last jar they had. The saffron added the prettiest orange color to the sauce. The flavor was great without being too powerful....Brad and I both really loved this recipe. I've got some additional information about what exactly saffron is at the bottom of this post.***

Ingredients:

2 tablespoons olive oil

1 pound chicken cutlets (scallopine)

2 shallots, sliced

1 clove garlic, minced

1/2 cup white wine

1 1/2 cups chicken broth

1/4 teaspoon saffron threads

1/2 cup heavy cream

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons chopped fresh flat-leaf parsley

Sliced Shallots

Directions:Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side.

Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.

Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.

"Saffron, the yellow-orange stigmas from a small purple saffron crocus (Crocus sativus), is the world's most expensive spice. That's because each flower provides only three red stigmas, and it takes approximately 14,000 of these tiny threads for each ounce of saffron. One ounce of saffron equals the stigmas from approximately 5,000 crocuses. It takes an acre of flowers to produce a pound.

The tiny red threads of saffron must be handpicked from the center of the crocus flower. They leave behind the yellow stamens which have no taste. This spice comes either powdered or in threads (the whole stigmas)."

***Also, none of these ingredients are exact measurements. I just eyeball most things like this. So, please feel free to play around with the amounts.***

Directions:Preheat oven to 375 degrees.

Place potatoes in a microwave safe dish and microwave on high for approximately 15 minutes, or until potatoes are tender when pierced with a fork.

Carefully cut each potato in half....be careful, they will be hot! This is the tricky part - Scoop out the potato from each half, making a bowl or shell out of the skin. Be careful not to scoop too close to the skin...this will make the shell too weak. Place the scooped portions into a large bowl. Mash with a potato masher. Add butter, sour cream, and cheese; stir until well combined and butter is melted. Next, add scallions and bacon pieces. Stir again.

Now, spoon a heaping amount of the potato mixture back into each potato skin shell. Bake for 30 - 35 minutes, or until the tops of the potatoes just begin to become golden brown and potatoes are heated through. Remove from oven and sprinkle with more shredded cheese. Place back into the oven just until cheese is melted.

***Here's another wonderful recipe from Paula Deen. I was craving coconut shrimp, and I saw her make these recently on "Paula's Home Cooking." I got started in the kitchen pretty late last night, but these were totally worth it. The orange marmalade dipping sauce was the perfect addition. The red pepper flakes added just the right amount of heat.***

Dipping Sauce:

1/2 cup orange marmalade

4 teaspoons rice wine vinegar

1/2 teaspoon crushed red pepper flakes

Shrimp:

Peanut oil, for frying

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

2/3 cup water

2 cups shredded sweetened coconut

1/2 cup bread crumbs

1 pound medium or large shrimp, peeled and deveined

Directions:Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.

In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.

Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.

In a wide, shallow bowl, toss the coconut and bread crumbs together. Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.

Thursday, March 6, 2008

*** These are SO incredibly simple to make, and they're very good....almost like mini pizzas, hah. You can alter this recipe to make as many servings as you need! I served them as a side to the Angel Hair Pasta with Chicken & Herbs posted below, so we only ate 3 pita chips each.***

Wednesday, March 5, 2008

***A few nights ago, I was trying to come up with something to eat, and this is what we had. It was one of those nights where I had to take stock of the pantry and use my imagination. It actually came out really yummy...we had the left-overs the next night. I served this dish with baked pita chips sprinkled with cheese and oregano (I'll post those later!). I'm excited that I'm finally getting to the point where I don't have to really follow a particular recipe. I can just get in the kitchen and be creative!***

Monday, March 3, 2008

***These pork chops are wonderful! They are from the Feb. 2008 issue of Cooks Illustrated. The ultra-crunchy outer layer is very flavorful. It's also a plus that they are baked...not fried. These are definitely worthy of my favorites list...I'll be making them again!***

Brad and I went shopping the other weekend, and a new cast-iron grill pan and some Herbs de Provence were among my new goodies. I wanted to try them both out, so I ended up with these pork chops. They were so good, and I was really impressed with the grill pan. It did a wonderful job. This is such a simple recipe, but the pork chops were packed with flavor:

Directions:Marinate the pork chops for about 45 minutes in Moore's marinade.

Heat grill pan over medium-high heat. You'll want the pan to be completely heated when you add the pork chops. This will help sear the meat and lock in the flavor.

Coat pan with cooking spray. Drizzle both sides of the pork chops with E.V.O.O. and sprinkle with the Herbs de Provence. Next, place the pork chops in the pan. Let cook for 8 - 10 minutes.

Flip the pork chops. Let them cook an additional 8 - 10 minutes. If needed, keep flipping the pork chops until cooked through, drizzling with a dash of E.V.O.O. each time. Drizzling with the olive oil will help keep the pork chops from getting dry in the gril pan.